Favorite Pie Crust

Favorite Pie Crust

phaylock 0

"This tender, extra-flaky crust has lard, brown sugar, vinegar, and egg in it."


servings 103 cals
Serving size has been adjusted!

Original recipe yields 64 servings



  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Measure flour, sugar, salt, and baking powder into large bowl. Mix thoroughly and cut in lard until dough is the size of tiny peas.
  2. Break egg into 8 ounce measuring cup. Beat with a fork, then pour in vinegar. Add enough cold water to reach the top (you will have a total of 1 cup liquid). Pour over flour mixture a little at a time, tossing and stirring with a fork until all liquid is absorbed.
  3. Shape dough into a ball, then divide into four equal portions. Wrap tightly. Can be stored in refrigerator up to 2 weeks, or freezer up to 6 months. Each portion will make 1 double crust pie.
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  1. 22 Ratings


Delicious! Just like the ones my Grandma made. My kids love it! However, 8 oz. of liquid is way too much. I only used about 4 oz. of egg/vinegar/water mixture.

I have been searching for the "Perfect Pie Crust" that tasted like my Grandma's Pie Crusts back in the 50's & 60's. I finally found it with this recipe. The Lard and Brown Sugar are the secret. ...

Best I have ever tried.........I've tried a lot of recipes!!!!!!!!!! BRAVO!!!!!!!! Donna Mills San Antiono,Texas

Great crust! Used it for pumpkin pies and it was delicious! I cut down the recipe to 16 servings which made JUST enough for 2 pies, must use wax paper to roll it without ripping though. For the ...

I have tried and tried for years to make a crust like my great grandmother. I finally found IT!!! It is the most tender, flaky and tasty crust I have ever had. I roll it between wax paper, it's ...

I just love this pie pastry recipe..Never fails for me. The only thing that I do differently is to use 2 tsp baking powder and only 1 tsp salt. By far the best pastry around..Easier than on food...

makes a very flaky crust

I love the taste of this crust! I love the texture, too, however it is really hard for me to work with!

I have been making this recipe for over a year now and it is the best. Thanks for the great recipe.